SC - White pomegranates?

[harper@idt.net]

Stefan li Rous wrote:
> 
> Thomas replied to my request for period frog recipes with several German
> ones and included this:
> 
> > Platina from IX.41 (tr. Milham)
> > "[...] We let the legs of those which are captured be stripped of skin
> > and soaked a night or a day in fresh water. Then when they have been
> > rolled in meal, we fry them in oil. When they are fried and put in a
> > dish, my friend Palellus covers them with green sauce and sprinkles them
> > with fennel flowers and spices".
> 
> Unless I'm mistaken, I thought most of the period recipes we had for
> fried foods just fried them in oil, without coating them with a breading
> first. But this one does use a breading.
> 
> Am I mis-remembering?

This is one of very few references to flouring before frying that we
have, I believe. The other that I can think of, is in Taillevent, I
think, when he says to fry squid or cuttlefish (IIRC) without first
coating it in flour. The implication seems to have been that it was done
commonly, and in this case he didn't think it should be done. Certainly
if you go by English recipes only, you can easily get the impression
that floured, fried foods did not exist in period.

Adamantius
- -- 
Phil & Susan Troy

troy at asan.com